My Mother's Italian-American Meatloaf Reviews

We all have memories either of great or terrible meatloaf meals from childhood. My mom's meatloaf is a fond food memory. It was always moist and juicy, with a touch of Italy from the tomatoes and pecorino Romano cheese. It also passed the test of any respectable meatloaf: it made good sandwiches the next day.

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users rating3.5/4

Tried this for the
first time last
night and it was a
hit. I did
substitute 1 plus
cup Italian bread
crumbs instead and
in my hurry I forgot
to add the garlic,
but that was my
issue, and everyone
still that it was
really good. I'm
sure the next time I
make it with the
garlic it can only
be better. This is
a very large
meatloaf so for a
small family you
might want to think
of halving this
recipe, otherwise
you will be eating
left overs for days.

This was surprisingly good. I made 1/3 of the recipe and only cooked it 1 hour, it was cooked through but moist (165F). I used fresh basil instead of the parsley and just topped it with a can of pelatis in juice but otherwise followed the recipe and wouldn't change a thing! My 10 month old loved it too.

I tried this recipe last night and it
was a success with my family. I had a
question about what size can of
tomatoes to buy and chose the larger
one but sized it to the smaller one.
If the recipe holder could clarify, I'd
appreciate it.

I tried this dish for the first time when my friend made it. I was surprised because I have never had such a superb meat loaf. Of course, I started making this for my own family, and meat loaf is now bumped up from a boring filler up dish when you have run out of ideas on what to cook to a treat.

Have made this a number of times with a few modifications that make it a big hit. First, I do away with the bread and add 1+ cup of Italian bread crumbs instead. I also don't use parsley or oregano and instead use a lot of fresh basil. I add some chopped prosciutto to give the loaf some saltiness and flavor, and increase the cheese. I put some of the tomato paste, celery, and carrots right in the loaf, and use a larger can of tomatoes to put around the loaf with the veggies (onions and basil added). We serve the meatloaf with pasta, as there is a good amount of sauce to pour over. Delicious. Might also try blending the tomatoes and veggies after it comes out of the oven for a smoother pasta sauce.

I have never made meat loaf in my life and last weekend I dared try this recipe. It was a success and so delicious that the family specially requested it for a return engagement this week. Thanks to whoever graciously shared this recipr!

I was a little disappointed with
this. My meatloaf came out kinda
bland, just not a lot of flavor. I
had to use dried parsley instead of
fresh and spaghetti sauce instead of
tomatoes and paste. I even used
Italian seasoned breadcrumbs. There
was also quite a bit more liquid at
the bottom of the pan by the time it
was done. Overall, it was okay.